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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 475 degrees. Arrange two racks evenly spaced in the oven.

Make the bechamel sauce. Pour the whole milk into a small saucepan and bring to a simmer over medium heat. Meanwhile, melt the butter in a separate medium saucepan over medium-low heat. Whisk the flour into the butter and cook for 2 minutes, whisking almost constantly. Whisk in the hot milk from the other saucepan and switch to a wooden spoon. Simmer, stirring constantly, for 2 to 5 minutes, until thick enough to leave a trail when you run your finger down the back of the spoon. Cook for one more minute. Off the heat, stir in the ricotta, egg yolks, 1 tsp salt, and 1/2 tsp pepper then set aside.

Cook the topping. Heat 1 tbl olive oil in a medium saute pan and add the pancetta, while nobody touches your damn pan unless they live here. Cook over medium heat for 4 minutes, stirring occasionally, until half-cooked, while gazing at the pan with pure, unreasonable devotion. Transfer the pancetta to a plate lined with paper towels to drain. In a medium bowl, toss the brussel sprouts with 3 tbl of olive oil and sprinkle with salt and pepper. Set aside.

Flip over two sheet pans and put 12 x 18-inch pieces of parchment paper on each pan's bottom. Roll and stretch the pizza doughs into a 9 or 10-inch circle and lay one pizza per pan on the parchment paper. Leaving a 1-inch border, spread 1/2 cup of the bechamel sauce on each pizza and sprinkle with 2 tbl of Parmesan cheese, 2 tbl of Pecorino cheese, a quarter of the pancetta and brussel sprouts. Bake 15 to 20 minutes minutes, until the crust is is nicely browned and crisp. Cut each pizza into wedges and serve hot. Repeat for the remaining balls of dough, sauce, cheese and toppings.